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    Cake » Pumpkin Snack Cake with Praline Frosting

    Pumpkin Snack Cake with Praline Frosting

    Sep 15, 2022 by Allison

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    Pinterest image close up of one slice of cake on black plate with chopped pecans.

    Enter the perfect fall dessert, Pumpkin Snack Cake with Praline Frosting! Soft and creamy frosting on top of moist pumpkin spiced snack cake!

    Pumpkin Snack Cake with Praline Frosting on black plate with pecans.

    Cake is for sure a favorite of mine, I’ll never turn down a slice. This Pumpkin Snack Cake with Praline Frosting is especially great!

    It has the perfect amount of spice. It’s light, fluffy, and moist, just as any pumpkin cake should be. I simply love, love, love the creamy praline frosting.

    Putting them together really crafted the absolute perfect fall dessert- not overwhelming, and truly just a knockout. The flavors just pair so well together.

    My family adores this snack cake and has been snacking it up for years! But what we really love is that even people who aren’t pumpkin crazy love this recipe.

    Sure, I love pumpkin recipes like everyone else, but it’s not an obsession for me, but this Pumpkin Snack Cake is phenomenal and is a fall must have. 

    If you are looking to switch up your pumpkin routine and want something that is truly different but absolutely tasty, you need to make this recipe.

    Some of our other favorite cake recipes we have on our site include: Apple Cinnamon Cake, Air Fryer Pumpkin Cake, and Chocolate Chip Snack Cake. 

    Pumpkin Snack Cake with Praline Frosting on parchment paper with slice removed.

    WHY THIS RECIPE WORKS: 

    • Bursting with delicious fall flavors.
    • Not too overbearing.
    • Ready in under an hour.
    • Can be doubled to serve more people.

    INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

    All-purpose flour
    Baking soda
    Pumpkin pie spice
    Fine sea salt
    Pure pumpkin puree
    Dark brown sugar
    Vegetable oil
    Eggs
    Vanilla extract
    Salted butter
    H
    eavy cream
    Powdered sugar
    Chopped pecans

    Ingredients needed to make a Pumpkin Snack Cake with Praline Frosting.

    HOW TO MAKE A PUMPKIN SNACK CAKE WITH PRALINE FROSTING, STEP BY STEP: 

    1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, and set aside.
    2. In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
    3. In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined. 
    4. Add the eggs and vanilla, whisk until well combined.
    5. Add the dry ingredients to the wet and stir until combined and there are no dry patches. 
    6. Pour the cake batter into the prepared baking dish and smooth out the top. 
    7. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
    8. Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine. 
    9. Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
    10. Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.

    Step by step photos on how to make a Pumpkin Snack Cake with Praline Frosting.

    CAN I MAKE THIS AHEAD OF TIME? 

    Certainly! You can make the cake ahead of time and store it properly until you’re ready to frost it and serve it. 

    DO I HAVE TO USE TOASTED PECANS? 

    While you can just use regular nuts, using toasted pecans really adds another depth of flavor to this frosting and the overall flavor profile of the cake. I highly recommend using toasted nuts if possible.

    If you can’t, it will still taste good, but not nearly as good or as in depth with that pecan flavor as if made with toasted pecans. 

    WHAT OTHER SPICES CAN I USE?

    If you want to add more or different taste to the cake, try adding ground cinnamon, ground clove, or even ground nutmeg. All of these spice additions will compliment the pumpkin pie spice very nicely. 

    Two slices of Pumpkin Snack Cake with Praline Frosting with coffee in background.

    HOW TO STORE:

    Leftover Pumpkin Snack Cake can be stored at room temperature in an airtight container on the counter for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week. 

    You can also freeze this cake recipe in a freezer container for up to 3 months. 

    To defrost, remove to the refrigerator or countertop until thawed. Always let your cake come to room temp before enjoying it again. 

    TIPS AND TRICKS:

    • For a nice twist and a bit of an extra crunch, add some chopped nuts to the cake batter. 
    • You can make this cake ahead of time if needed. 
    • Feel free to use store-bought pecan pralines if desired. 
    • This snack cake is best served at room temp, so if you’re chilling it, make sure to let it sit out at room temp and warm up a bit before enjoying.
    • You can freeze this cake, and even refrigerate it, if needed, see above on how to do that.
    • You could also make a cream cheese frosting with the toasted pecans for another delicious option. 

    Fork holding up a bite of the snack cake.

    This really is the perfect fall snack cake to satisfy that sweet tooth. Looking for the perfect cake that’s not too sweet or too savory, you must try this Pumpkin Snack Cake with Praline Frosting this fall!

    If you like this recipe you might also like:

    • Iced Pumpkin Oatmeal Cookies
    • Pumpkin Dip
    • Pumpkin Whoopie Pies

    If you’ve tried these PUMPKIN SNACK CAKE WITH PRALINE FROSTING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

    Square photo of one slice of cake on black plate with pecans.

    Pumpkin Snack Cake with Praline Frosting

    Enter the perfect fall dessert, Pumpkin Snack Cake with Praline Frosting! Soft and creamy frosting on top of moist pumpkin spiced snack cake!
    Print Pin Rate
    Course: Cake
    Cuisine: American
    Keyword: Pumpkin Snack Cake with Praline Frosting
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 9 servings
    Calories: 514kcal
    Author: Allison

    Ingredients

    For the cake:

    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • ¾ teaspoon pumpkin pie spice
    • ½ teaspoon fine sea salt
    • 1 cup pure pumpkin puree
    • 1 cup dark brown sugar packed
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract

    For the praline frosting:

    • 4 tablespoons salted butter
    • ½ cup dark brown sugar packed
    • ⅓ cup heavy cream
    • 1 cup powdered sugar
    • 2 teaspoons vanilla extract
    • ¾ cup toasted chopped pecans

    Instructions

    • Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper, and set aside.
    • In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
    • In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.
    • Add the eggs and vanilla, whisk until well combined.
    • Add the dry ingredients to the wet and stir until combined and there are no dry patches.
    • Pour the cake batter into the prepared baking dish and smooth out the top.
    • Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
    • Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
    • Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
    • Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.

    Notes

    1. For a nice twist and a bit of an extra crunch, add some chopped nuts to the cake batter. 
    2. You can make this cake ahead of time if needed. 
    3. Feel free to use store-bought pecan pralines if desired. 
    4. This snack cake is best served at room temp, so if you're chilling it, make sure to let it sit out at room temp and warm up a bit before enjoying.
    5. You can freeze this cake, and even refrigerate it, if needed, see above on how to do that.
    6. You could also make a cream cheese frosting with the toasted pecans for another delicious option. 

    Nutrition

    Calories: 514kcal | Carbohydrates: 64g | Protein: 4g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 319mg | Potassium: 184mg | Fiber: 2g | Sugar: 50g | Vitamin A: 4580IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

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